Notes for soft and flaky parathas:

1. Make sure the dough is not too hard or not too soft by adding little water at a time as needed.
2. Knead the dough really well after adding the oil to make sure that the dough is lump free.
3. Allow the dough to rest for 10 to 20 minutes. Cover the dough at this step to avoid it getting dry.
4. Roll with light hands. Do not apply too much pressure.
5. Cook by gently pressing the paratha on the sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
6. Apply ghee when the paratha is cooked half way through or when its almost fully cooked.

Tips on storing the dough and parathas:

1. Dough can be refrigerated in an air tight container for up to 3 days.
2. When using refrigerated dough, allow the dough to come to room temperature before rolling.
3. Cooked Parathas can be refrigerated for 3 to 4 days or frozen for a longer shelf life. Reheat the Parathas on stove top griddle with a sprinkle of oil or ghee.